What you'll need:

Time: 40 mins

Serves: 2

Method

First

Get things going by preheating your oven to 200C, and while that’s hotting up, take a large baking dish and toss in the squash, the oil, the garlic and the sage. Give it a good mix, season well, and cook in the oven for 20 minutes. Add the sliced courgette, mix again, and cook for a further 15 minutes, and then chuck in the pecans for another 5. You want the vegetables softened and starting to caramelise… and it’s going to smell awesome.

Second

While your veg is cooking in the oven, cook the pasta in boiling salted water for as long as the pack dictates. Drain the pasta, then return it to the pan along with the spinach leaves - they’ll wilt in the heat. Add the vegetables and nuts to the pan, and mix well together. Serve with a light grating of cheese, lots of black pepper, and enjoy!

Wine Match

This pasta dish deserves to be paired with all that lovely alpine freshness and balance found in the 2x2 Chardonnay/Vermentino 2016. This fantastic wine is a winner with a wide variety of different dishes! Happy cooking!

There you have it -- a simple recipe for Squash and Spinach Fusilli!

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.

The Last Glass Newsletter

The Last Glass by The Wine Gallery supports the responsible service of alcohol. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence number LIQP770016794.